Nice pic Chris, looks delicious! 

Quote from: DalPuri on May 15, 2013, 03:10 PM
Nice pic Chris, looks delicious! 

Doesn't taste as good has one that has had the chicken cooked in it.

Quote from: chonk on May 15, 2013, 03:03 PM
but I feel that you have quite often to add some extra, while frying eggplant slices. They soak up quite much,

Head chef of the Moti Mahal (London), adds a few teaspoons of vegetable oil to the (Dal)Makhani tomato sauce, but I'm not sure for what reasons exactly.

Brinjals can be difficult to fry , i wonder if you could wash with them?  ;D


The little amount of oil he adds to the tomato sauce could be just to add a sheen to the dish? (unless its flavoured oil)

Quote from: DalPuri on May 15, 2013, 02:33 PM
Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking 

Try making mayonnaise by adding all the oil at the outset
** Phil.

Quote from: Phil [Chaa006] on May 15, 2013, 03:22 PM

Quote from: DalPuri on May 15, 2013, 02:33 PM
Find me a recipe from a top chef/author Phil that tells you to add oil throughout cooking, or when things keep sticking 

Try making mayonnaise by adding all the oil at the outset
** Phil.

: ;D

I think there is a lazy method.  Sure i've seen someone doing it. hmmmm...
Its not exactly cooking though. 

mayonnaise in 20 seconds 

http://www.youtube.com/watch?v=X53OCdAsvL8

Well I never, great tip Chris.

Quote from: h4ppy-chris on May 15, 2013, 03:30 PM
mayonnaise in 20 seconds 

There's a faster way than that :

http://www.youtube.com/watch?v=0-jcF_fIW3k&feature=youtu.be

** Phil.

Thanks Chris, learning something new every day

If anyone makes this curry i would love your feedback. If you make it to spec!